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Monday, November 9, 2009

The other day I went in search of a new idea for orzo on a cooking board I frequent. Elly recommended this recipe from her blog. As soon as I saw pancetta, I was sold. Any form of bacon makes everything better!

I used her recipe as inspiration, but instead of pancetta, roasted artichokes, and Swiss chard, I used what I had on hand - bacon, mushrooms, and spinach. My adaptation of her recipe is below.

Ingredients

1 tbsp olive oil

4 slices raw bacon, chopped

1 sm onion, chopped

3 cloves garlic, chopped

3 crimini mushrooms, chopped

1/4 c white wine

2 c chicken broth

1 c orzo

1/2 bag fresh spinach, roughly chopped

Salt and pepper to taste

Directions

Heat oil in a large saute pan over medium-high heat

Add bacon and saute until brown. Transfer to a paper towel with a slotted spoon.

Remove half of the bacon grease from the pan.

Add onions and garlic; saute 3 minutes

Add mushrooms, saute 1 minute

Add wine and cook, stirring, until absorbed

Add chicken broth and bring to a light boil

Add orzo, stir, lower heat to medium-low, cover, and simmer 8 minutes or until orzo is done. I stirred it once after 5 minutes to keep it from sticking.

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